Crumb fried prawns, served with coriander chutney
Tiger Prawns stuffed with minced prawns , khoya , coriander, green chiili - crumbed and fried .
Boneless hilsa covered with bottle gourd leaves, crumbed and deep-fried
Whole pomfret with a bengali spice marination dipped in batter and fried.
Paupiettes of bhetki stuffed with fish and prawns, crumb fried.
Signature dish of the restaurant.
Fried fish in an egg net
A unique marinade of gondhoraj lime zest and other spices, grilled to perfection.
Cheese and parsley stuffed fried fish - a la francaise.
Delicate fish starter from Bengal, crispy crunchy white bait (Mourala) and onion, batter-fried.
Cumin and cinnamon flavoured chicken grilled to perfection.
Succulent strips of chicken, marinated & fried
Soft succulent fried chicken spiked with ginger and local herbs .
Kolkata version of scotch eggs , ducks eggs with minced mutton .
A croquette of fine minced spiced mutton.
Cottage cheese stuffed with green peas masala.
Large green chillies stuffed with cottage cheese and pickled chillies, batter-fried
Croquettes of plantain florettes
A road side favourite , crunchy and spicy with a sprinkle of rock salt.
Shallow-fried aubergines
White gourd stuffed with coconut & mustard,shallow -fried.
Juliennes of potatoes, crispy & crunchy
Roasted dumplings of coconut & poppy seeds
Teasle gourd with a stuffing.
Assortment of sago padad and urad dal papads
A popular Bengali dal with coconut
Lentils with a distinct flavour of mango, ginger & coconut
Combination of lentils & fish head
This fennel flavoured dal makes an unique combination with Aloo Posto
Flavoured with prawns
Mixed vegetable curry flavoured with Radhuni
Dry mixed vegetable
Spicy & dry
Home made potato curry , little on the dry side .
Bangalir Priyo - a favourite of all bengalis .
The Bengali household dish made to perfection with an addition of gourd.
Succulent brinjals cooked in a mustard flavoured yogurt gravy
Melange of banana florettes, Bengal gram & coconut
Spinach & cottage cheese dumplings.
A combination of coconut, poppy seed & mustard stuffed inside pointed gourd (parwal) cooked in an yogurt gravy
Lentil cakes in a tangy gravy
Cauliflowers marinated with yogurt & poppy seeds, cooked on slow fire
Young jackfruits in a homemade gravy
Medley of vegetable and cottage cheese wraped in bannana leaf, griled to perfection
A light gravy of tomato, yogurt & green chilli – a la Bengali style is called dalna. Fresh cottage cheese dumplings simmered in “dalna”
Stuffed jumbo prawn flavoured with hot spices & baked
East Bengal preparation of spicy prawn curry cooked with onions.
The most preferred local dish – prawns simmered in coconut milk and hot spices
Prawns roasted inside a tender coconut – melts in your mouth
A steamed delicacy,prawns marinated with fresh mustard paste and grated coconut.
Combination of prawn and baby jack fruit.
Prawns cooked with banana flower.
Stuffed crab baked, from the house of Rai Bahadur
Fresh sea crab cooked in spicy gravy flavoured with coconut
Spicy crab curry
A unique combination of crab and prawn, marinated with mustard and coconut, wrapped in a banana leaf and grilled.
Fish wrapped in a banana leaf, roasted
Marinated with ginger and gondhoraj lime zest , light and flavourful.
In a rich spicy gravy
A light ginger & cumin flavoured gravy,beckti with potatoes & cauliflower
Steamed bhetki flavoured with yogurt &gondhoraj lebu
Bhetki marinated with pickled garlic , mustard and steamed.
Not very rich but sufficiently spicy. This household fish dish is had by Bengalis both for lunch & dinner
Simmered in a rich yogurt gravy
This delicate sweet water fish is at its best in a mustard gravy
Simplistic, light, homemade fish curry
Fish dumplings cooked in a spicy gravy
From the Brahmaputra river comes this oily fish made hot and spicy
Mustard and cumin flavoured, spicy, local favourite
Homemade fish curry with potatoes and cauliflower, light and delectable
Traditional Bengali mutton delicacy, rich & spicy
Home cooked mutton curry
This consists of pan-frying the mutton with spices, the meat is cooked in its own juice giving it a deep flavourful thick curry
mutton cooked with unique spices and home ground kashmiri chilli flakes
Whole fillet of Hilsa , masterfully deboned, marinated with fresh mustard and steamed
Marinated hilsa fried to perfection.
East Bengal’s pride, steamed hilsa in a mustard gravy
Homemade chilli pickle with tender pumpkin stem and Queen of Fish
Hilsa in a rich and spicy gravy
Hilsa cooked in a yogurt gravy, where the curry is robust and delicately sour with curd and spices
Wrapped in a banana leaf, with mustard & coconut, finished in a grill
Light and flavourful Hilsa Curry with brinjals .
Rohu an oily and fatty fish-deep fried in mustard oil.
Cooked in a mustard gravy
Homemade Bengali fish curry
Rohu marinated with ginger,garlic,yoghurt and hot spices,pan roasted.
My granma used to say "fish head enriches our brain & vision",but that aside this traditional preparation with fish head rice and potatoes is a must try delicacy.
Not for the fainthearted – pungent & spicy
Home cooked chicken curry
Fiery hot chicken curry
Traditional Bangladeshi Chicken curry flavoured with dried fish
Delicate chicken preparation flavoured with yogurt
Light chicken dish flavoured with green chillies and coriander
Gondhoraj lime and coconut milk flavoured chicken
Charcoal black in colour, a distinctive burnt aroma-this Chef's specality is one unique preparation.
Traditional Bengali rice preparation, rich with a tinge of sweetness
Rice with vegetables and dry fruits spiked with crushed nuts.
Saffron flovoured sweet pulao.
Pilaf flavoured with prawns and steamed
Flavoured with mutton, garam masala and onion
Hilsa with rice , cooked in dum , comes out with an abundance of fragrances .
Local favourite, puffed roundels, made with flour and deep-fried
Cooked on a griddle, made a la mode Bengali
Stuffed with green peas
The last course of the meal, a sweet finale before the desserts
Homemade sweetened yogurt
A recipe of steamed yoghurt flavoured with small cardamom
All the way from Nabadwip, this rich and creamy dessert is an absolute delicacy.
Cottage cheese balls in thickened milk topped with dry fruits
Sandesh made from channa and rabdi (thickened milk), mixed and baked with dry fruits
'Mihi' - meaning fine, 'dana' - means grains, so literally translated fine grains of besan deep fried, soaked in sugar syrup topped with Rabdi (thickened milk) and baked
Deep-fried flat roundels of homemade ‘cheese’ dipped in sugar syrup, served with ice cream
Steamed sandesh flavoured with tender coconut.
